Vegan Aloo Pyaz Paratha

Discover the irresistible charm of Vegan Aloo Pyaz Paratha, a plant-based spin on a beloved Indian classic! This hearty flatbread features a filling of creamy mashed potatoes, sweet onions, vibrant spices like garam masala and cumin, and a hint of fresh green chili for a subtle kick. Encased in soft whole wheat dough and pan-cooked to golden perfection, each bite delivers a satisfying balance of flavors and textures. Perfect for breakfast, lunch, or dinner, these stuffed parathas pair beautifully with vegan yogurt, tangy pickles, or even a side of chutney. Quick to prepare and easy to customize, this recipe is ideal for creating wholesome, flavorful meals any time of day—all while staying entirely vegan!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 cups Whole wheat flour
• 0.75 cups Water
• 1 teaspoon Salt
• 2 medium (boiled and mashed) Potatoes
• 1 medium (finely chopped) Onion
• 1 finely chopped Green chili
• 1 inch piece, minced Ginger
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 0.5 teaspoon Garam masala
• 0.5 teaspoon Turmeric powder
• 2 tablespoons, chopped Fresh coriander
• 2 tablespoons, plus extra for cooking Oil
• 0.5 teaspoon Salt

Directions

Step 1

In a large bowl, combine whole wheat flour and a teaspoon of salt. Gradually add water and knead into a soft, smooth dough. Cover the dough with a damp cloth and let it rest for 20 minutes.

Step 2

While the dough is resting, prepare the filling. In a mixing bowl, combine mashed potatoes, chopped onion, green chili, ginger, coriander powder, cumin powder, garam masala, turmeric, fresh coriander, 0.5 teaspoon salt, and 2 tablespoons of oil. Mix well until all ingredients are well incorporated.

Step 3

Divide the dough into 8 equal parts and shape them into balls. Similarly, divide the potato filling into 8 portions.

Step 4

On a lightly floured surface, take a dough ball and roll it into a 4-inch disc using a rolling pin.

Step 5

Place one portion of the potato mixture in the center of the rolled dough.

Step 6

Gently bring the edges of the dough together, pinching them to seal the filling inside the dough ball.

Step 7

Flatten the filled dough ball gently with your hands, then roll it out lightly into a 6 to 7-inch circle, applying gentle, even pressure to avoid the filling from spilling out.

Step 8

Heat a tawa or non-stick skillet over medium heat and grease it lightly with oil.

Step 9

Place the rolled paratha on the hot skillet. Cook for about 2 minutes on one side or until bubbles appear and the bottom is slightly golden.

Step 10

Flip the paratha and apply a small amount of oil around the edges. Press gently with a spatula to ensure it cooks evenly.

Step 11

Cook until golden brown spots appear on both sides. Remove from pan and keep it warm in a clean kitchen towel.

Step 12

Repeat with the remaining dough and filling.

Step 13

Serve the vegan aloo pyaz paratha hot with vegan yogurt or pickles.

Nutrition Facts

Serving size	(1042.1g)

Amount per serving	% Daily Value*
Calories	1537.9

Total Fat 34.4g	0%
Saturated Fat 2.9g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 3614.3mg	0%
Total Carbohydrate 281.0g	0%
Dietary Fiber 42.6g	0%
Total Sugars 14.1g
Protein 45.5g	0%

Vitamin D 0IU	0%
Calcium 234.2mg	0%
Iron 17.5mg	0%
Potassium 3592.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.2%

Protein: 11.3%

Carbs: 69.6%